Jewels in the Vegetable Crown

Grilled vegetables turn any meal into a feast.  Almost any kind of vegetable that you cook can be grilled on a barbecue.  Some take longer than others so it is best to combine like textures where possible.

This recipe is very simple, using only red, green, yellow and orange bell peppers, along with sweet white onions and olive oil.

Grilled Bell Peppers with Onions
Makes 2 servings

• 1 small pepper of each of the 4 colors
• 1/4 large white onion, sliced into rings
• non-stick spray
• 1-1/2 to 2 tsp olive oil
• dashes of salt, pepper, dried oregano

1. Clean the peppers and cut into chunks.
2. Slice the onion into rings about 1/4 inch thick.
3. Cover grill pan with foil and coat with non-stick spray.
4. Place the veggies on the grill pan and spray the tops with olive oil.
5. Sprinkle salt, pepper, and dried orgeno on the top.
6. Preheat the barbecue, then place the panful of veggies on the heat.  Close the lid and cook for about 10 to 12 minutes on low to medium-low heat.
7. Lift the lid and turn the veggies over on the pan, with a pair of tongs.  Close the lid and cook another 8 to 10 minutes.
8. Turn off the heat and leave for about 5 minutes.
9. Remove cooked veggies from the pan and plate them alongside your entree.

Per serving.
Weight Watchers P+ = 1.
Calories 119; Protein 3g; Carbohydrate 19g; Fat 5g; Fibre 4g.

Prepare the vegetables, place on a grill pan, spritz with oil and season.

Cook on the barbecue approximately 20 minutes.

Allow to cool slightly before removing from pan.

Dressing up a serving of rotini with sundried tomato pesto and parmesan cheese.

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